Couscous with Prawns, Summer Vegetables and Wine
Israeli couscous is a larger grained “pasta” than regular couscous. It has delightful silky texture and meld with all kind of flavors served either hot or
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at anolon.com.
Cooking tools:
- Microplane
- Skillet
- Pot
- Saucepan
- Colander
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Stove
- Spoon
- Serving bowl
Ingredients
- 2 cups summer vegetables, chopped e.g. asparagus, zucchini, squash, peas
- 1 cup Israeli couscous
- 1 teaspoon fennel seeds, optional
- 1 cup white wine
- 16 peeled uncooked prawns
- 8-10 large fresh basil leaves, torn
- juice and grated zest of 1/2 a lemon
- 1 tablespoon olive oil
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Israeli Couscous with Roasted Vegetables
gigactic.com
Israeli Couscous with Summer Vegetables Recipe
today.com
Couscous with Seven Vegetables
israelcart.com
Israeli Couscous With Carrots, Peas, and Red Wine Vinegar
pcrm.org
Spiced Israeli Couscous with Prunes and Ginger - alive magazine
alive.com
Israeli Couscous with Green Egyptian Summer Dressing
bigcovefoods.com
COUSCOUS WITH PRAWNS AND VEGETABLES - Scotts Supermarket
scotts.com.mt
Roasted Vegetable Israeli Couscous Salad
wine4food.com